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SAUTÉED SEAFOOD PLATTER
Gulf of Mexico Fish, Shrimp and Rib Room’s Crab Cake Finished with Sauce Meunière and Wilted Spinach |
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| INGREDIENTS: |
1 4 oz Fish Fillet (preferably Speckled Trout, Redfish or Red
Snapper or use your favorite)
1 6 oz Rib Room Crab Cake (recipes follows)
3 10/15 ct Shrimp
4 oz Meunière Sauce (recipe follows)
6 oz Wilted Baby Spinach
1 oz Chopped Garlic
1 1/2 oz Chopped Parsley
4 oz Flour (seasoned to taste)
6 oz Clarified Butter
4 oz Fine Bread Crumbs
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| TO SERVE: |
| In a ring mold place the wilted spinach on the center of a large
dinner plate and un-mold, top with the crabcake, then the fish
fillet, then the sauté shrimp.
Add the garlic and parsely to the Meunière Sauce.
Spoon on top of the seafood and garnish with micro greens. |
| METHOD: |
| In a large skillet heat about 2 ounces clarified butter over
medium heat.
Meanwhile, dredge the fillets in the seasoned flour, shaking off
excess; sauté the fillets in the clarified butter until golden
brown, about 1 to 2 minutes per side.
Remove from heat and set aside.
In same skillet heat about 2 ounces clarified butter over
medium heat.
Meanwhile, dredge the crabcake in the breadcrumbs, sauté the
crabcake in the hot oil until golden brown, about 2 minutes per
side.
Remove from heat and set aside.
In a large skillet, heat about 2 ounces clarified butter over
medium heat.
Add the shrimp; sauté just until shrimp are plump and pink
about 2 minutes, stirring frequently.
Remove from heat and set aside. |
| INGREDIENTS FOR MEUNIÈRE SAUCE: |
1 c White Wine
1/2 c Lemon Juice
3/4 c Veal Demi Glaze
4 T Chopped Shallots
1 T Heavy Whipping Cream
1 lb Butter (4 sticks) cut into 8 cubes
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| METHOD: |
| Put the wine, demi glaze and shallots in a sauce pot and reduce
the mixture over moderate heat until liquid is completely gone
and only the shallots remain.
Add the cream and combine with the shallot mixture.
With a wire whisk, add the butter, 1 cube at a time heating
constantly until all the butter is absorded into the sauce.
Strain through a fine strainer into a clean saucepot, pressing
the shallots to extract their flavors.
Finish the sauce with lemon juice.
Serve the sauce hot, but do not allow it to boil. |
| INGREDIENTS FOR RIB BOOM CRAB CAKE: |
1 lb Jumbo Lump Crabmeat
4 Large Fresh Shrimp, peeled and deveined
4 T Fresh Parsley, chopped
4 T Fresh Tarragon, chopped
4 T Fresh Cut Chives
2 T Shallots, small diced
1/2 T Chopped Garlic
6 oz Whipping Cream
3 oz Fine Breadcrumbs
To taste Fresh Black Pepper and Salt
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| METHOD: |
| Place shrimp in food processor and process on high speed
for 1 minute; slowly add whipping cream.
Remove shrimp mouseline from processor and place in a
stainless mixing bowl.
Add crabmeat and fresh herbs, shallots and garlic.
Season with salt and pepper and toss lightly together until
well mixed.
Add some fine breadcrumbs and mix again lightly patting
the crab cake in 6 oz. portions and place in refrigerator to
chill for 2 hours. |
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